1. Bring a large pot of water to boil. 2. Add tomatoes and blanch 20 seconds. 3. Drain. 4. Peel, seed and chop tomatoes. 5. Heat oil in a heavy large skillet over medium-high heat. 6. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes. 7. Stir in tomatoes, Worcestershire and lemon peel. 8. Season to taste with salt and pepper. 9. Refrigerate until well chilled, at least 3 hours and up to 8 hours. 10. Drain off excess liquid. 11. Add lemon juice and toss gently. 12. Transfer to bowl. 13. Serve with toasted pita bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
